6533b7d2fe1ef96bd125e741
RESEARCH PRODUCT
Rheological properties of thermal gels of pea and egg white protein mixtures
Jian KuangValérie Lechevalier-datinRémi Saurelsubject
[SDV.IDA.SMA]Life Sciences [q-bio]/Food engineering/domain_sdv.ida.sma[SDV.IDA.SMA] Life Sciences [q-bio]/Food engineering/domain_sdv.ida.smaComputingMilieux_MISCELLANEOUSdescription
International audience
year | journal | country | edition | language |
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2021-03-18 |